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    Book Of Biryani
    Book Of Biryani
    Book Of Biryani
    Ebook167 pages2 hours

    Book Of Biryani

    By A. Kh'an

    2.5/5

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    About this ebook

    This cook book has 60 delicious Biryani (Rice Dish) recipes.
    Biryani is a famous dish in Asia, Europe and Americas.
    Bonus recipes includes, Biryani spices mixes, Condiments and Fried Onion for Biryani or Korma.
    There are 60 authentic, inspired, and new biryani recipes in this book. Many curries are developed for biryani dishes. Biryani recipes from South Asia, Central Asia to Singapore and beyond. This book also contains some basic spice mix recipes for chicken, beef, lamb/goat, fish and vegetable biryani. Recipes of famous biryani, such as Mogul Biryani, Deccan (Hyderabad) Biryani, Andhra Chicken Biryani, Chettinadu style Chicken Biryani, Malabar Chicken Biryani, and Qurtuba Style Biryani and many delicious Biryani.
    In all, the Biryani entrée evokes the comfort foods for centuries. These biryani recipes in this book that can help inspire one’s next cooking endeavor.
    If your grandma didn’t grace your ‘Friday’ table with Mogul Biryani, it’s your turn to start the tradition.
    Restaurateurs favorite book
    Cook books by A. Kh’an
    1. 50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan
    2. 50 Shades of Rotisserie Chicken
    3. Kabab: (International) – translation of this book also available
    4. Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    5. Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
    6. 50 Shade of Pasta
    7. Book of Biryani

    LanguageEnglish
    PublisherA. Kh'an
    Release dateMar 14, 2017
    ISBN9781370037933
    Book Of Biryani
    Author

    A. Kh'an

    A.Kh'an is a student of history, Advocate for human rights and gender equality. A.Kh'an interest include travelling and International Cuisine.RIP -- Victims of Pittsburgh synagogue massacre (Oct 2018).RIP Victims of terrorism around the world and over 70 thousands died in Pakistan from terrorism.RIP to all innocent victims of wrongful wars around the world.Salute to all the victim journalists who sacrificed their life for human rights and/or are jailed, or are facing harassment around the world.Free Catalan & leaders in new Franco SpainFree Kurdistan - Prophet Abraham was KurdishFree Kashmir - occupied by Baharat (India) - Anti-Abrahamic religion Modi.U.N., should allow Kashmiris, Kurdish, Syria, Sikkim Catalonia to choose freedom like East Timor - Its basic Human rights.Bhartiya-American Nikki Haley believes confederate flag represents heritage (daily beast Dec 2019).. Confederates is a terror group and flag is fascist. Haley has close ties with Fascist Bhratiya N. Modi and with war criminal Henry KissingerFascism is fascism is fascism."The key to growth is the introduction of higher dimensions of consciousness into our awareness." - Lao Tzu"Bespreekbaarheid' (speakability) – that everything can and should be talked about."Mar 2018 - A.Kh'an's 'Slow Cooker Chicken Tikka Masala', was selected as a runner-up in the Slow Cooker Around the World contest and will appear in Taste of Home September/October 2018.Cook Books by A Kh'anBook Of Biryani (English edition and Hindi edition)Kabab (International)Mughali (Vegetarian / Vegan) Mughal cuisine of North India and PakistanMughali Mughal Cuisine of North India and Pakistan (Cooking for Two)30 Minute Mogul Cuisine Meals Mogul Cuisine of North India and PakistanChana Masala 50 Fun Way to Enjoy Healthy Chickpeas50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan)50 Shades of Rotisserie Chicken50 Shades of PastaAvocado Cook BookHealthy Umami Pita Bread SandwichHungry Student Cookbook I and II ( I and II combo)And moreAnd many non-fiction booksFew notes for my readers. Following information will help my readers to read and understand all my writings.All my books, mostly uses U.S spelling, except for the quoted material, which often uses U.K. or Common Wealth spelling. *Words that appear in brackets within quotes are not found in the original texts, and were added by the translators or are my personal comments, etc.Sentences and Words maybe from British or Common Wealth or U.S English or International English or simplified English.Many of my readers are not from USA, so simple English is used so it is easy to read, understand or can be easily electronically translate.

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      Book preview

      Book Of Biryani - A. Kh'an

      Book of Biryani

      A Kh’an

      Copy Right Page

      Smashwords Edition copyright © A. Kh’an 2017

      Smashwords Edition, License Notes This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, you might like to return to your favorite eBook retailer and purchase a copy for yourself. Thank you for respecting the work of the author.

      Copyright © 2017 by A. Kh’an

      All rights reserved. No part of this publication may be reproduced distributed or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods without prior written permission of the author or publisher.

      All text in this book are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share recipes in this book, just share the link to get a copy from this website

      Before getting started, let’s review a few notes that will help to make sense of this writing.

      This book mostly uses U.S spelling, except for the quoted material, which often uses U.K. or Common Wealth spelling. *Words that appear in brackets within quotes are not found in the original texts, and were added by the translators or are my personal comments, etc.

      Sentences and Words maybe from British or Common Wealth or U.S English or International English or simplified English.

      Table of Contain

      Introduction

      Spices

      Basic Biryani Spices mixes

      Fried Onion for Biryani or Korma

      Biryani Recipes (60)

      Index (List of all Biryani recipes and bonus recipes)

      Notes

      Introduction

      Mogul cuisine is king of south Asian cuisine and ‘Biryani’ is queen of Mogul cuisine. Many experts believe that Biryani was introduced to south Asia from central Asian in late 900 CE and was modified and improved in Mogul kitchen and introduced to rest of Asia and around the world.

      Biryani is a complete meal in itself. Biryani dish is consisting of meat, vegetables, and rice baked together with aromatic spices, and served with choice of condiments and kababs.

      There’s nothing quite as comforting as a biryani, it’s a common misconception that making a biryani from scratch at home is time-consuming and labor intensive, but that’s not always so – particularly if you make some of the components ahead of time. You can even use leftover cooked meat or vegetables curries to make a filling for biryani.

      there are two basic steps in making biryani, first is cooking meat or vegetables and par steaming rice, second step is to layer rice and meat or vegetable and baked it to finish, baking part is called 'Dum'. Dum can be done on stove or in preheat oven. When doing ‘Dum’ process on stove, it is advised to put the rice pot on a ‘tava’ or griddle for even heat distribution.

      The ultimate homemade biryani is made with chicken, beef or goat/lamb or choice of filling, basmati rice, fresh herbs, and aromatic spices. Delicious.

      There are two most famous rice dishes in south Asia, one is biryani and other is Palao (Pilaf), in palao, meat is cooked with aromatic spices and stock is developed, when meat is tender, then rice is added to the pot and simmered until rice is cooked and liquid is absorbed. Pulao is served with different curries and kababs.

      Fried rice is also called palao, such as pea palao, and Tehri which is rice and potato dish.

      There are two main ways biryani is prepared, one way is to cook the meat or filling separately and other is being prepared with marinade raw meat or filling cooked together with uncooked rice.

      According to historians, rice was first cultivated in the Pearl River valley region of China, around 8200-13500 years ago, and was introduce to the world via famous silk road.

      In biryani, Basmati rice is used, some region and recipes may ask for other verity, such as, Long grain rice, Sela, Kaima, Jeerakashala, and Jasmine type rice.

      There are 60 authentic, inspired, and new biryani recipes in this book. Many curries are developed for biryani dishes. Biryani recipes from South Asia, Central Asia to Singapore and beyond. This book also contains some basic spice mix recipes for chicken, beef, lamb/goat, fish and vegetable biryani. Recipes of famous biryani, such as Mogul Biryani, Deccan (Hyderabad) Biryani, Andhra Chicken Biryani, Chettinadu style Chicken Biryani, Malabar Chicken Biryani, and Qurtuba Style Biryani and many delicious Biryani.

      In all, the Biryani entrée evokes the comfort foods for centuries. These biryani recipes in this book that can help inspire one’s next cooking endeavor.

      If your grandma didn’t grace your ‘Friday’ table with Mogul Biryani, it’s your turn to start the tradition.

      Restaurateurs favorite book

      Spices

      Some of spices use in making biryani are listed below.

      Anise

      Bay leaf

      Basil

      Black/Brown cardamom

      Black cumin seeds

      Black cumin seeds powder

      Black peppercorn

      Black pepper powder

      Cayenne pepper powder

      Chamomile

      Chives

      Cilantro leaves (dried)

      Cilantro Leaves

      Cinnamon

      Coriander seeds

      Coriander seeds powder

      Cloves

      Cumin seeds

      Cumin seeds powder

      Dagad phool (dried)

      Fennel

      Fenugreek leaves

      Garlic

      Garlic Chives

      Garlic Powder

      Ginger

      Ginger powder

      Green cardamom

      Kapok buds (dried)

      Lavender

      Mace

      Mint

      Mint leaves (dried)

      Mustard seeds

      Nutmeg

      Oregano

      Parsley

      Paprika powder

      Red pepper flakes

      Saffron

      Sage

      Star anise

      Tarragon

      Thyme

      White peppercorn

      White pepper powder

      Once you are familiar with the basic recipe start experimenting with your own creative twists.  Remember there is no rules to biryani spice mix.

      Basic Biryani Spices Mixes

      To make biryani masala powder at home, follow this easy recipe: Dry roast each spice separately on a medium heat in a frying pan, until the spice gives fragrant aroma. Cool spices, then make a powder in a spice grinder or coffee grinder. Store in air tight container. Store in a freezer for freshness and long shelf life.

      Beef Masala

      Cayenne pepper 1 tsp or to taste

      Paprika 1/2 tsp (optional)

      Coriander powder 2 tsp

      Turmeric 1/4 tsp

      Ginger Powder 2 tbsp

      Garlic Powder 1 tbsp

      Fennel 1 tsp

      Black Cumin 1 tsp

      Green Cardamom 5

      Black Cardamom 2

      Bay Leaf 2

      Black peppercorn 8-10

      Cinnamon 2 ( 1 inch)

      Clove 6-8

      Note: This Masala is also good for Lamb and goat

      Chicken Masala

      Cayenne pepper 1 tsp or to taste

      Coriander 1 tsp

      Mace - 1 strands

      Turmeric 1 tsp

      Roasted cumin 1 tsp

      Black pepper 1 tsp

      Garlic 2 tsp

      Ginger 1/2 tsp

      Green Cardamom 4

      Cinnamon 1 inch

      Clove 8

      Bay leaf 2

      Caraway Seeds 1 tsp

      Salt to taste

      Fish Masala

      Garlic paste 1 tsp

      Ginger paste 1 tsp

      Garam masala 1/2 tsp (Garam masala of choice)

      Cayenne pepper powder or to taste 1 tsp or to taste

      Turmeric powder 1 tsp

      Cloves 2

      Black peppercorn 5-8

      Green cardamom pod 1 – open

      Nigella (black) onion seeds 1/2 tsp

      Basic Garam Masala

      Coriander seeds 1.5 tsp

      Cumin seeds 2 tsp

      Green cardamom 3-4 pods

      Black/Brown cardamom 1

      Cinnamon sticks 2-3 (1 inch)

      Mace 1 strand (optional)

      Black peppercorns 1 tsp

      Cloves 5-6

      Dry roast - make powder in spice grinder or coffee grinder - store in air tight container. Container can be stored in freezer for freshness and shelf life.

      Fried Onion for Biryani or Korma

      Fried onion

      Ingredients

      Onion 2 1/2 lbs - halved and sliced crosswise into thin slices

      1/2 teaspoons salt

      1 ½ cups vegetable oil

      Directions

      Step 1 Spread sliced onion on a paper towel for about an hour or so. Then separate into single strips.

      Transfer onions to paper towel–lined baking sheet to drain. Serve.

      Step 2 Heat oil in a wok or wide and deep skillet. Add onion to the pan. Fry onion for 8-9 minutes on high,

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